From mountain streams in the west to rolling prairies in the east, Montana's habitats and natural resources offer an abundance of culinary possiblities. The mountains provide the neccessaties for a delightful elk tenderloin with huckleberry demi-glace, while the prairie contributes to rattlesnake cakes with roasted red pepper remoulade. And gardens and farms statewide produce the makings of Aunt Lois O'Toole's rhubarb strawberry pie. Chef Barrie and author Jean Peterson present locally sourced epicurean dishes that exude Montanan charm. Historical context enhances seventy-five easy, yet sophisticated recipes celebrating unique flavors and heritage - with forwards from Chef Eric Trager and Western Ag Reporter Editor Linda Grosskopf.
ISBN: 9781467138734
Publisher: The History Press
Date: 07/09/2018
State: Montana
Series: American PalateImages: 108 Color
Pages: 192
Dimensions: 7.5 (w) x 9.25 (h)